I know what you're thinking... "No clucking way!!". But yes, it's true, you can make amazing fried chicken gluten free. Dare I say better than the original?? You'll have to try it for yourself.
Ingredients:
For the marinade:
2 - 2 1/2 lbs chicken pieces
1 quart buttermilk
1 tbsp Thyme
1 tbsp paprika
1 tsp cayenne pepper
2 tbsp hot sauce (ex: Franks, Louisiana)
black pepper
For the dredge:
3 cups GF All Purpose Flour (I used Bob's Red Mill GF All Purpose Baking Flour)
2 tbsp paprika
2 tbsp garlic powder
1 tbsp cayenne pepper (yes, 1 tablespoon)
salt and black pepper
For frying:
A lot of vegetable oil
Directions:
1. Pour the buttermilk into a non-metal bowl or ziploc bag big enough to hold chicken. Add spices and hot sauce mix together.
2. Add in chicken pieces. Stir to make sure each piece is coated with buttermilk.
3. Let sit in the refrigerador overnight.
4. Heat oil in a deep fryer or large pan over medium-high heat.
5. In a ziploc bag, mix GF flour and spices together.
6. Remove chicken pieces (1 or 2 at a time), shake off excess buttermilk, and dredge in flour mixture. Shake off excess flour, and slowly drop into oil. Be sure not to overcrowd the fryer/pan.
7. Cook chicken for approximately 11-12min for thighs, 9-10min for drumsticks, 7-8 minutes for wings, and 9-11min for breasts. This will vary depending on how big your chicken pieces are, and how hot your oil is. Make sure that between batches you let the oil reheat.
8. Once cooked, remove chicken and place on paper towels. Sprinkle with a little more salt and pepper.
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